Perfect Morning Oats

Happy February!

There's going to be a lot of fun happening here this month and I can't wait to share
it with you!
I've team up with nine awesome food bloggers and some fabulous sponsors to bring you
Hot Breakfast Month.
We're calling it #HotforBreakfast and we will be sharing some of our favorite recipes and
wonderful products to help you start your day with a nice warm, hearty breakfast.
It is the most important meal of the day you know :)

The theme this week is "A Family Favorite".
If you are a regular around here or follow me on Instagram, you already know my
favorite hot breakfast.
Oatmeal!!!!

Oatmeal has been my favorite forever.
Baked, instant, overnight or cooked - it doesn't matter.
I love it all.
Today I will be sharing the oatmeal recipe I use most often.
It's quick, healthy and oh so good.
Perfect Morning Oats.



Begin by mashing one ripe banana into a microwave safe bowl.
Add 1/3 cup of rolled oats.
Bob's Red Mill is my favorite brand.

Pour 1/3 cup unsweetened Pacific Almond Milk over the oats.

Sprinkle with cinnamon and microwave for two minutes.
That's it!

Now the fun part begins when you add the toppings!
I always add fresh fruit, nut butter and chia or flax seed to my oatmeal.
Today I added Cashew Butter.
You should try it!
Woodstock Nut Butters are fabulous!
This was my first time trying cashew butter and it is quickly
becoming one of my favorites.  I love the mild, nutty flavor.

Pretty oatmeal tastes even better :)
Start your day with Perfect Morning Oats and let me know what you think.
Happy Hot Breakfast Month!

Perfect Morning Oats

1/3 cup Bob's Red Mill Rolled Oats
1/3 cup Pacific Unsweetened Almond Milk
1 ripe banana
sprinkle of ground cinnamon

Mash banana in the bottom of a microwave safe bowl.
Add rolled oats and almond milk, stirring to combine.
Sprinkle with cinnamon.
Microwave on high for 2 minutes.
Stir once more.
Be careful - the bowl will be hot!
Add your favorite toppings and enjoy!

My favorite toppings are fresh fruit, chia seed, flax seed, nut butters
and almond milk.

Note - for a larger serving feel use 1/2 cup oats and 1/2 cup of almond milk.

Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead Lady - Chris at Joybilee Farm - Sheila at Life, Love, and Good Food  - Annie at Montana Homesteader - Angi at Schneiderpeeps  The following companies generously sponsored various #hotforbreakfast month projects.

I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob's Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, Vela Farms, & Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.